Buckwheat Shortbread Cookies

1. 1

   Preheat the oven to 325F.

2. 2

   In the bowl of a stand mixer, using the paddle attachment, combine the butter and sugar on medium speed until light and fluffy.

3. 3

   Add the all-purpose flour, polenta, buckwheat flour and sale and mix until just combined.

4. 4

   On your countertop, place the dough between two pieces of parchment and roll it out to 1/4-inch thickness with a rolling pin.

5. 5

   Transfer the parchment-covered dough to a baking sheet and refrigerate until firm to the touch, about 30 minutes.

6. 6

   Cut the dough into shapes of your choice.

7. 7

   Coat each cookie with sugar, place on a baking sheet, and bake for 16 minutes.

8. 8

   Cool the cookies on a cooling rack.

9. 9

   The cookies will keep for several days in an airtight container.

No additional tips available.